Hey guys
I've been to Japan for a few times now and there's a video that lot of you guys been asking me to make that I've
Never made mainly because throughout my life. I just never really been into sushi or just raw stuff in general
I mean, I've had a little bit of sushi before once in the States and once in Korea
but I never really
Sat down for a sushi meal especially not here in Japan and this time I've been here for about a month now my local friend
Has been encouraged me to give it a try. So you know what? I'm an open-minded food person
So that's why I'm at the Tsukiji market
And so she's done my one of the most popular
Sushi shops in Tokyo and we're gonna sit down for a proper sushi meal and I'll be honest with you guys
I really don't know the first thing about eating sushi
Properly so I'm gonna have a fresh show me the ropes. There's my buddy Jon from only in Japan
Hey nice of you to show me around today. My pleasure. You better hear what 20 years into 20 years
Yeah, so, you know your way around a sushi place
You could say that. Yeah, and we're right in front of the Tsukiji market gate right now. It's closed really really excited
But I you been inside is it I am pretty sad about it
They closed this on to the public on September 30th. This market will be moved officially on October 11th
oh, I've never been inside but you have is it as
Magnificent as we all dreamed of if you love sushi, this was heaven
You can see all the food that was still freshly caught
Auctioned off and then served right here at the sushi shops. My first time eating sushi. I'm glad to have an expert
Show me the ropes. Is there anything I need to be aware of you have to be hungry. First of all, I always am
This sushi is super fresh here
Okay, you know you can eat it any way you like sushi is the original Street food in Japan
Yeah, but we now treat it like it's art. Yes
The reason why I'm going to this place is because it meets it's not high quality high-end sushi. Like she's judo. Yes
This is like hits at sweet spot where it's not conveyor belt sushi for $1. It's actually it's perfect
And this is your favorite sushi place? Oh, yeah. Oh, yeah. I'm excited
My first official sushi meal and before we go we're going to a shrine to pray for sushi
Okay. Yeah, let's let's do that
We're at the shrine this is where you would pray but I want to show you this this is sushi
What God are we praying - is there a sushi god? This is a Shinto shrines
Yeah, it's just a place where you would give your respects
Business men would come here to pray I guess because it's right next to the inner market where the auction were going by going by
So pray for success in business sure, I'm safety on the Seas things like this
But I like to come here to think that we're praying for a good meal. You know what that is
Basically all I ever pray for so let's let's show our respects. I
Saw how they did it before. Oh they have instructions Oh
Clap twice you want to give like five yen five yen. Okay, five UN's the magic number is five yen. All right. Thank you
Thank you. Sure. What do we put the five yen, so you throw it uh-huh?
Okay, what if you miss your meals gonna be bad yeah go and ring the bell the Bell
It's about twice deeply
Pray
Bow again finished. All right, it's meal better be good. Yeah, I'm hungry
Welcome to sue she's on my I'm excited. I mean they got me pumps. It says there anything that oh, that's right
It's your first time. I don't know what I don't know what again so cool. Well lay it on me in that case
I'm gonna recommend that we go for a nigiri sushi
Okay, I like this because when you sit at a counter, yeah, you get to see them making the sushi. Yeah, absolutely. What sabe?
Oh, yeah
Hi, I love wasabi
There's a good balance between the Mesabi you don't really need a lot, but the sushi chef will put the wasabi in
Yeah, so this issue for you you don't have to add extra
Oh, so like in between daughter's sushi and the rice right? However with that said I kind of like to add a little bit more
I
Love this place because it's so vibrant. It's so alive. Yeah shouting out people are having a good time here
It's all about the fun with sushi sonmi
Don't put the wasabi in the soy sauce
Now a lot of people say that that's like a faux pas something that you probably shouldn't do but I do it
Okay, I think you eat it the way that you want to hook up and no one's gonna judge you
Okay, you know I love that about you John I do I think that's why we can be good friends
So I like to break the chopsticks and we say this word called ickytacamasu
I learned that in Japanese class you did in the u.s. That was very important to me
I remember that because I knew that was words gonna come in handy a lot down the road. Yeah
It's the biggest food word that you got to know when you're in Japan and it's kind of a way where we kind of give
Thanks for the food that we're gonna be eating kind of like saying grace. Yeah. Well, hey, I'm thankful every single day
Let's do it. We must all right. So do you drink the soup first or what do you do?
Um, you can drink the soup with the sushi now. The sushi is here on the counter
This is normal. A lot of the people first-timers will put the sushi onto the platter here
That's that's what I did right at first. Yeah, then they're they told me it like they said some stuff
I didn't understand by the print I pretty much got the fact that I should have done that but the sushi will always be here
On the counter, right and you just take it and you'll dip it. There is some wasabi
There is some ginger and the ginger also kind of
Cleanses the bacteria they say yeah for me. I just like it cause it's ginger. Yeah, it includes the power between the pieces, right?
Yes, okay, so we're ready to eat. Yeah, we are ready to eat
Wow, seriously the biggest bowl of miso soup I've ever seen
It's so good. This is just seaweed
So simple
Oh, that's magnificent
What do you usually start off with everything is really good, but I'm gonna start off right now with the Negitoro, okay
Wait, that's the same thing I have here
Where's the negitoro, negitoro is is minced up to none. That looks pretty a little dip
Huh? Oh crap. I think I stood up. All right messed up already
I'm trying rescue my tuna before it falls into the soy sauce. All right, that was definitely something you should not do
But I saved it
No, you didn't
How was it
Wow, I really thought II that was Chu total that's the fatty part of the tuna it's pretty premium cut is it wrong to say
Thats finger looking good cuz I mean I touched you my bigger and some of the fat residue will still want him
I'll tell you what. That's my first bite of sushi in Japan that was magnificent. That was like fatty
I mean, it was like a pork belly except for its fish
it melted everywhere and that rice actually every grain of that rice touch that fat and became like it on its own just
Beautiful as well
The taste comes together right just the perfect amount of wasabi that saltiness from the soy sauce the rice and the Magan. Oh,
I feel like licking my chopsticks from that that was way better than I could have imagined it
No, I've seen kids do this. Uh-huh. I don't know if this is the right way. They will dip this the ginger
Yeah, the soy sauce and then wipe it on like a paintbrush. Really? Yeah, I've seen people do it
I mean that's that's probably the safer way to not like have the things fall over the place
It's like food art
Alright
Wow Wow that's why she then you get to eat your handiwork
There we go, right this needs a whole lemon. I don't know.
Okay about a half when in doubt ask the chef
It's okay to eat the lemon but most people maybe don't get that lemon. Okay. I'm gonna now you the lemon
This is kind of scary for me. This is like a whole raw shrimp. Oh, wow. You got one too
Yeah, actually I got one too will do. Alright, let's do it together
It's clean it's so clean. There's a little bit of creaminess to it
But its moist this is a sweet shrimp not everybody's gonna like it. I love the tuna way more than the shrimp
I'll tell you that much. It's
Interesting for me because I I never had it like that before but to know for me what's much more enjoyable?
It's not bad, but it was this little mushroom. You're gonna get a variety of taste everything
Is gonna have a different different touch on the palate? I'm gonna challenge you with the ich event. Okay
What's the Iike eat guys squid? This is the white one with the leat with the shiso leaf on it
I'm sorry eating a garden
There's really floral. Mm-hmm Wow, oh that leaf is insane very chewy
That was slime, you know, yeah, you know Eco is actually not my favorite probably low on the list, but it's interesting, isn't it?
I love the leaf this seriously I was like sure like I'm walking through a rosebush like it's just so floral
It makes you happy but then the slimy that's gonna cook it a little bit. All right, what's next?
Let's go eat cut up. This is the prettiest because it looks like a treasure trove. I
Had this before and like rice dishes I love how it all a little bubbles explode
And covers up all the rice
But as soon as you feel like you eat some flavor with the rice in your mouth a little bubble pops, I like that
I love that now you have any that's sea. Urchin. Oh, yeah, this is gonna be interesting guys
I'll tell you what I've said in the past
I don't like ruining that much because it tastes like the ocean sneezed in my mouth
It's gotta be fresh in order to be good. I had this in Fiji
Mmm, I had a cooked okay
This is the test
Way less oceany than what I had before the last time I had it literally it felt like a nasty sneeze from the ocean
Right in here. So this one is actually a very fresh and extremely creamy when you get it fresh. It's
really Delightful
So, this is OG, this is horse mackerel, I love Mackerel but i have never had it raw though
That doesn't taste like an interesting you chased a macro flavor when it's fresh it's like it's very well
They add a little bit of the onions to it. Mmm
That's why you dip it in a little bit of the soy sauce
It adds some of the saltiness kind of some umami taste
Of it almost like a refreshing piece of sushi cuz it really doesn't have a lot of very distinct heavy flavoring, right?
Very subtle, like you said very subtle everything almost. I think I like a grill more but uh,
This is interesting. I've seen you you've seen time ago, right?
Yeah, of course, but this one they've kind of shoved it in there like a sandwich. Yeah, this is really nice
It's almost like a Shinto shrine gate
Hard-up very sweet very good sweet egg. It's just a slight bit of sugar in there. That's really good
Well, I like that. I think this is caviar of some kind I love this. It's it could on a different level
Really punchy love the texture. Yeah, I love the natural crunchiness to it. It's flavor like the ocean like the nice rule
It's just subtle little brightness to it. That's my second. Second favorite piece so far. Wow
This is some sort of fish, I'm not really sure I you don't know you never had this one
It looks like a little bit like a sea monster
there are
Different kinds of sushi. Oh
That good
That's my jam. Really?
Mm-hmm, very crunchy texture very mild. I think that piece is more about the texture a little wasabi
It's okay guys, that means red and guys its type of shellfish red selfish as for the rest shellfish next time you're here
so this is like, uh
This is just a shrimp egg. Yeah, you eat the whole thing
You don't get the whole fan or you don't they can see all the brains and all the organs in there. Yeah
Oh man, this is good stuff
You don't need this legs or anything, right? I think just suck you suck it out. That's the
Miso, I loved us
Huh not about that. The legs are nice too. Now you delish Yuda legs a little crunchy shrimp crackers, man. That's the stuff
This is a scallop hoe today. I
Don't think I have a scallop I have this dog. Oh, yeah
green onions
Wow, I
Love that you get all this variety on the plate. Mm-hmm
And then when you get to the last two hmm, the decisions get hard now
which one do you go with next Oh beautiful piece of Chu Chu total which is a
Premium cut of Megara or this I'm gonna go. Oh, it's a freshwater eel. I decided already
I I I'm saving the tuna for last. Oh, I I love the tuna. So this thing although it looks great
I'm gonna get it first and I got a huge piece
Pieces
Okay, okay, so don't try you know on one piece, yeah, I try to do that and they stop me okay, don't do that
Yeah, don't Jack Bauer this thing just cut it off don't wanna bite it
Oh
That's nice. No that's smoking is sweet. I don't know is in my top three
Oh god, you get on a go the eels are great. It's so tender, isn't it? Yeah, this is way different denominator
The you I had in Korea, which is crunchy crunchy texture. This is like the opposite of that
What's it completely melting you could take a butter knife and spread that over a toast. That's how buttery that is
You didn't cut this apart with chopsticks. It's so incredibly soft
Not forever
Chaser will over me so I gotta be fresh for this last piece of tuna. No ginger
Clean the palate. Oh, yeah, I
Didn't know him. I didn't know I would like to show so much. This is for sure my favorite. I mean this is
Remarkable how much I like this? Well, I appreciate
Your help guiding me on this sort of sushi soul journey today the last piece I dedicate to you my friend. Thank you, Mike
I mean I would give it to you. I like it so much
I live here. I can come here any time
I kind of wish I had that last piece now
No satisfying save the best for last
Ultimate food strategy the reason why I love this place. Mike is because it hits this sweet spot in the market
It's not the conveyor belt sushi grabs, really really ultra cheap, right? It's not bad. And then there's the high-end sushi
That's just like way off the charts. It's more like eating art than it is food
Yeah here you can kind of just relax be yourself. It's just fun
You can relax and not worry about people staring at you
Like the chef's looking at you and saying no, he's eating it wrong
You can come into sue she's on my eat the sushi and you can talk
Yes, a lot of restaurants I go through in Japan. I'm afraid I go in there
I'm like
It's gonna whisper you might food and get out and there's no like you don't have to wait a year for your reservation here
Yeah, you can wait maybe 10 minutes on a busy day
but the purpose of sushi to me is to have fun eating it having you show me the ropes in like these guys being all
Nice and giving me these great pieces. Yeah, they put on a show for you. I like that
I like being able to eat what they make on a beautiful platter like this. Oh, it's gorgeous. It's art. It's reasonably priced
Yeah, how much sold mine was like $30?
Yeah
But it's about $28 a bucks and this this I like a high-end place would be like a hundred and two hundred bucks
Maybe yeah three to four times the price
Yeah
Is this the guy that bit like three million dollars on a piece of yes
To know something shot you or the president of sushis on my every year on New Year's he would go and pay a ridiculous amount
Of money for the first two not because he believes it brings. Good luck
They get the fish just at Tsukiji market and the market just like everybody else. Yeah, but they found a way to make it
Affordable and hit that sweet spot for pricing quality. I love it this experience. It's real is really remarkable in that
I'll definitely remember it for a long time. So thank you so much, my friend and
Guys, don't forget to check out his channel. This guy is here in Japan all the time
His channel is called only in Japan. The link is available for you in my description box below
Thank you all again so much for watching until we get again. See you later